Place a tablespoon of coconut oil (or butter) into a large saucepan (with a fitted lid) and on a medium to low heat warm through and melt.

Next, add your onions and allow to cook through and soften gently. This will take about 5-10 minutes.

Then add your carrots and celery and cook and soften for a further 5 minutes.

Next, add the parsnips and cook for a few minutes, and then add the garlic. Cook the garlic out for no more than a minute before adding in the tomato puree and smoked paprika and then the chicken stock, chopped tomatoes and sprigs of thyme. Bring up to a boil and then down to a simmer.

Place the lid on the saucepan and cook all the vegetables for 10-15 minutes on a gentle simmer until cooked through. Take the lid off and add in the kidney and butter beans and cook everything together for another 10-15 minutes. You want to reduce liquid down so its not watery and becomes a more stew-like consistency. Taste and season to your liking.

Remove the sprigs of thyme before serving.

Notes

It's important to mention that when making a chunky stew like this one it's best to think about your vegetable sizes when chopping. Keeping the vegetables uniform sizes will help them cook at the same rate as well as looking better.

Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/warming-vegetable-stew/